Eggplant with Rice

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Eggplant with rice

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This Simple Soyaki Eggplant is made with minimal ingredients, but packs tons of flavor! Serve with rice for a quick weeknight dinner.

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This contains an image of: STICKY AUBERGINE RICE BOWL

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Creamy Eggplant Curry 🍆 ⭐️ Get Recipe: https://theplantbasedschool.com/eggplant-curry/ Buttery-tender eggplant cubes in a creamy and tasty curry sauce are a winning combination in this easy eggplant curry recipe. Serve it with white rice or naan bread for a balanced Indian–inspired dinner. It takes about 30 minutes to make. ⭐️ Ingredients 1¼ pound (20 ounces) (560 grams) eggplant, about 1 very large or two small (+ 1½ tbsp olive oil, ½ tsp salt, ¼ tsp black pepper for roasting) 1 tablespo...

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Chili Garlic Eggplant with Rice! You'll love these golden little nuggets of baked eggplant drizzled (or drenched if you're me) in very garlicky, spicy, chili sauce, all piled on top of a mountain of fluffy, steamy rice. It's just too good!

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25min · 2 servings

SPICY KOREAN AUBERGINE (or eggplant) grilled on BBQ fire. obscenely flavourful, smoky crispy aubergine and truly so easy to make. with or without a bbq, this is on rotation.

Ingredients:
• 1 small firm aubergine
• 1 tbsp neutral oil
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp vinegar, ideally rice but apple cider should work
• Sesame seeds to serve
• 1 tsp gochugaru
• 3 cloves garlic, minced
• Crispy shallots, these can be bought or made quite quickly at home

Instructions:
• 1. Slice into the aubergine up to the root and repeat to create thin 1cm slices that can fan out.
• 2. Sprinkle salt and put a heavy weight on top for ~20 minutes. A brown liquid will come off which you can throw away. Rinse the salt of the aubergine and pat dry.
• 3. Make th

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30min · 2 servings

1 pound Chinese or Japanese Eggplant

A few stalks of scallions

1 sheet of nori cut into square to fit the bowl

Sesame seeds

Cooked rice or your favorite grains

Cooking oil

Sauce

3 tablespoons mirin

⅓ cup of hot water

1 teaspoon kombu dashi or kelp powder see notes

2 tablespoons light soy sauce

1 tablespoon maple syrup

½ teaspoon sugar

Hope you like this yummy recipe! Have a beautiful one. :)

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Chinese eggplant with minced pork sauce!!🍆 so gooood… I need an extra bowl of rice! ☺️🍚✋ Ingredients: • Chinese eggplant 3-4 • Corn oil • Ground pork 1lb • Green onions 2 stalks • Garlic 5 cloves • Ginger (minced) • Light soy sauce (5 tbsp) • Dark soy sauce (1 tbsp) • Oyster sauce (1 tbsp) • Chinese chili bean paste (douban jang) (1 tbsp) • Black Rice Vinegar (1 tbsp) • Brown sugar (2 tsp) • Corn starch slurry (1 tbsp corn starch + 1 tbsp water) • Water 1 cup Instructions: • Cut eggplants into quarters, length wise • Shallow fry for 1 min on each side and place on paper towel to absorb excess oils • In the same pan, sautéed minced ginger, garlic and white ends of the green onions until fragrant • Add in ground pork and sauté • Add in the chili bean paste, light

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Serves 4 For the sauce: 🌿 vegetable oil 🌿 1 onion, peeled + chopped 🌿 2 carrot, chopped into small pieces 🌿 4 garlic cloves, peeled + chopped 🌿 1.5 tbsp medium curry powder 🌿 salt 🌿 1 x 400ml / 14.1oz tin of coconut milk 🌿 1 tbsp maple syrup For the aubergine: 🌿 3/4 cup plain flour, or gluten free flour 🌿 salt + pepper 🌿 2 aubergines, sliced 1cm thick 🌿 2 cups panko breadcrumbs, or gluten-free breadcrumbs For serving: 🌿 cooked rice, spring onion and sesame seeds 1️⃣ Heat a tablespoon of oil in a pan on a medium heat. Add onion, carrot and garlic. Fry for 10 mins or until onion and carrot are soft 2️⃣ Add flour to a bowl with 1/2 teaspoon each of salt and pepper and 3/4 cup of water. Combine to form a smooth batter. Add panko breadcrumbs to a separate bowl

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This Pan-Seared Spicy Eggplant with Tahini- Miso Sauce is a MUST TRY. 🍆

Ingredients:
• 2 medium eggplants (sliced into 1/2 inch thick rounds and scored)
• 1.5 tbsp aleppo pepper
• 1.5 tsp brown sugar
• 1.5 tbsp smoked paprika
• 1 tsp seasoned salt
• 1/4 cup olive oil (more for topping & frying them in)

Miso Tahini Sauce:
• 3 tbsp tahini (or 2 tbsp tahini & 1 tbsp peanut butter)
• 1 tbsp miso
• 1.5 tsp rice vinegar
• 1.5 tsp maple syrup

Add water to get to desired consistency (2-3 tbsp).

Toppings:
• Pomegranate seeds
• Walnuts
• Dill, chives & parsley to taste

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35min · 4 servings

Recipe:
• -2 eggplants
• Cut in chunks and heavily salt it.
• Wait 10mins and pat dry them.
• Fry in some oil until charred.
• -a thumbsize piece of ginger
• -3 cloves garlic
• -1 Tbsp curry powder
• -1 Tsp chili powder
• -2 Tbsp tomato paste
• Roast 4min.
• -1 Cup (250ml) each water and coconut milk
• -1 heaped Tbsp peanut butter
• Let it simmer 10mins.
• Finish with salt, lemon juice and a touch of agave.
• Serve with rice.

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